THE BACK OF THE RUMP.

A roast from the back of the rump, if cooked without removing the bone,
should be placed on the platter with the backbone on the farther side.
Cut first underneath to loosen the meat from the bone. Then, if the
family be large and all the meat is to be used, the slices may be cut
lengthwise; but should only a small quantity be needed, cut crosswise
and only from the small end. It is then in better shape for the second
day.

It is more economical to serve the poorer parts the first day, as they
are never better than when hot and freshly cooked. Reserve the more
tender meat to be served cold.


FILLET OF BEEF OR TENDERLOIN.

Before cooking, remove all the fat, and every fibre of the tough white
membrane. Press it into shape again and lard it, or cover it with its
own fat. If this fibre be not removed, the sharpest knife will fail to
cut through it. Place it on the platter with the larger end at the
right; or if two short fillets be used, place the thickest ends in the
middle. Carve from the thickest part, in thin, uniform slices.


ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.

These are placed on the platter, flesh side up, and carved in horizontal
slices, care being taken to carve evenly, so that the portion remaining
may be in good shape. As the whole of the browned outside comes off with